The only "name brand" I've used myself is "Russell Green River".Many of my kitchen knives are OLD carbon steel ones [they work fine] but stainless is mandated by law [many places] for knives used in commercial food preparation I like the fact that Due Buoi FORGES their knives Many companies just stamp them out from a roll of steel.

With Kasumi and Global, you are talking very high end knives. I would doubt that either one would "P!ss all over" the other. Other options would be ceramic knives, but there is nothing wrong with good, old fashioned forged blades. There are many top brands and lots of sources for those as a Google search will reveal.

In the end, the knife in and of itself will not make you a better chef/cook/dilettante. I myself use a collection of carbon blades inherited from both my grand parents. I also have a couple of stainless chef's knives I purchased when first married. Have yet to kill anyone with my food...

natcherly wrote:With Kasumi and Global, you are talking very high end knives. I would doubt that either one would "P!ss all over" the other. Other options would be ceramic knives, but there is nothing wrong with good, old fashioned forged blades. There are many top brands and lots of sources for those as a Google search will reveal.

In the end, the knife in and of itself will not make you a better chef/cook/dilettante. I myself use a collection of carbon blades inherited from both my grand parents. I also have a couple of stainless chef's knives I purchased when first married. Have yet to kill anyone with my food...

I'm sorry but i disagree Kasumi and Global are good, don't get me wrong, but they don't even touch the surface; let alone scratch it, when it comes to high end knives

natcherly wrote:With Kasumi and Global, you are talking very high end knives. I would doubt that either one would "P!ss all over" the other. Other options would be ceramic knives, but there is nothing wrong with good, old fashioned forged blades. There are many top brands and lots of sources for those as a Google search will reveal.

In the end, the knife in and of itself will not make you a better chef/cook/dilettante. I myself use a collection of carbon blades inherited from both my grand parents. I also have a couple of stainless chef's knives I purchased when first married. Have yet to kill anyone with my food...

I'm sorry but i disagree Kasumi and Global are good, don't get me wrong, but they don't even touch the surface; let alone scratch it, when it comes to high end knives

This discussion has been visited several times. By high end in this context, I really should have said expensive. Now I am sure you can pay lots more. The real point is this: no one can convince me a $1000 chef's knife will make you a better cook than if you stayed with a high quality one costing $200. Just like some golfers who really get a kick out of owning the latest, most expensive driver, especially if no one else has one. Doesn't matter that their short game sucks....

natcherly wrote:With Kasumi and Global, you are talking very high end knives. I would doubt that either one would "P!ss all over" the other. Other options would be ceramic knives, but there is nothing wrong with good, old fashioned forged blades. There are many top brands and lots of sources for those as a Google search will reveal.

In the end, the knife in and of itself will not make you a better chef/cook/dilettante. I myself use a collection of carbon blades inherited from both my grand parents. I also have a couple of stainless chef's knives I purchased when first married. Have yet to kill anyone with my food...

I'm sorry but i disagree Kasumi and Global are good, don't get me wrong, but they don't even touch the surface; let alone scratch it, when it comes to high end knives

This discussion has been visited several times. By high end in this context, I really should have said expensive. Now I am sure you can pay lots more. The real point is this: no one can convince me a $1000 chef's knife will make you a better cook than if you stayed with a high quality one costing $200. Just like some golfers who really get a kick out of owning the latest, most expensive driver, especially if no one else has one. Doesn't matter that their short game sucks....

I didn't every say anything about becoming a better chef... but you can't compare a $89 Global G-2 to a $3000 Korin........

roran1234 wrote:I didn't every say anything about becoming a better chef... but you can't compare a $89 Global G-2 to a $3000 Korin........

Perhaps, but here is some verbiage taken from the Korin website talking about one of their lesser $1000 knives, "Used only by the most skilled master chefs in Japan, the single-edged kiritsuke requires an accomplished technique and talent to use effectively, making ownership of this knife a symbol of status and prestige for top Japanese chefs. So you have to be especially skilled to realize the value of such an instrument, and it is a status symbol. As alluded to previously, I suspect many knives like the kiritsuke are owned by people who would find the difference between it and the $89 Global to be meaningless, but they got one! Now if we are only talking about knives that are the most artistic, best designed, best made, best materials, and don't really care if it ever sees an onion, then let's explore that. I am sure there are some really far out pieces around. I was looking at this from a more practical viewpoint, however, as the main thrust of this website is switchblade knives whose true utility is questionable, let's open it up. Let's have pictures and descriptions of what you have found.

roran1234 wrote: you can't compare a $89 Global G-2 to a $3000 Korin........

Would you please to explain what one can do with a $3000 Korin that can't be done equally well with an $89 Global G-2?

Full agreement. Beyond a certain point, you are paying for artistry and esthetics NOT practiaclity An M-16 is "nicer" and more accurate than an AK BUT, the AK is more powerful and FAR more reliable [And, costs FAR less]